A little earthy, a little sweet, these bright green vegan matcha peppermint cookies with dark chocolate and flaky sea salt are a festive addition to your holiday baking.
This low sugar, whole grain cake is still fudgey and sweet and perfect for sharing with gluten-free eaters. Sorghum, the base of this recipe, is an ancient whole grain that happens to be gluten-free. You can buy it at most organic grocers or online. Since raw cacao is more readily available and cheaper these days, I use it in place of regular cocoa in this recipe.